Recipe courtesy of Christian Petroni
Sunchokes Bravas with Roasted Peppers and Lemon Aioli
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 594
- Total Fat
- 58
- Saturated Fat
- 8
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 506
- Total: 1 hr (includes steaming time)
- Active: 35 min
Ingredients
Neutral oil, for frying
2 red bell peppers
2 tablespoons XO sherry vinegar
1 cup olive oil
1 pound sunchokes, cut into medium cubes
Kosher salt
Aioli:
8 ounces mayonnaise, preferably Kewpie
4 cloves garlic
3 lemons, juiced and zested
Directions
Special equipment:
a charcoal grill; a deep-fryer- Preheat a charcoal grill over high heat. Preheat the oil in a deep-fryer to 350 degrees F.
- Add the peppers directly to the hot coals and allow to char and blister on all sides, about 5 minutes. Carefully remove from the grill and add to a heatproof bowl. Cover with plastic wrap and allow to steam, 10 minutes.
- Remove the peppers from the bowl and place on a clean work surface. Gently remove the seeds and charred skin. Add the peppers to a food processor and turn on the machine. Stream in the vinegar and olive oil.
- Pour this mixture into a large, high-sided saute pan and place over medium-high heat. Heat just until it bubbles, then remove from heat. Keep warm until ready to serve.
- Meanwhile, add the sunchokes to the deep-fryer and fry until evenly golden brown, about 10 minutes. Drain on a wire rack-lined sheet tray and sprinkle with salt.
- For the aioli: Combine the mayonnaise, garlic, lemon juice and zest in a blender. Whip until smooth.
- Add the red pepper puree to the bottom of a serving platter. Top with the fried sunchokes and drizzle with the aioli.